Get ready to elevate your cookie game with a mind-blowing twist on the classic snickerdoodle that will make your taste buds dance! These Brown Butter Bourbon Snickerdoodles are not just cookies; they're a decadent experience that combines the rich, nutty flavor of brown butter, the warmth of bourbon, and the classic cinnamon-sugar coating that makes snickerdoodles irresistible. Imagine a cookie so luxurious it transforms your ordinary dessert moment into a gourmet celebration - this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup bourbon
Instructions
- Brown the butter in a medium saucepan over medium heat, stirring constantly until it turns a golden amber color and develops a nutty aroma. This should take about 5-7 minutes. Pour browned butter into a large mixing bowl and let cool for 10 minutes.
- Add granulated sugar, brown sugar, and bourbon to the cooled brown butter. Whisk thoroughly until well combined and slightly fluffy.
- Incorporate eggs one at a time, mixing completely after each addition. Stir in vanilla extract until smooth.
- In a separate bowl, sift together all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon.
- Gradually fold dry ingredients into wet mixture, stirring until a consistent dough forms. Cover bowl and refrigerate for 1 hour to allow flavors to meld and dough to firm up.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Create a separate mixture of granulated sugar and additional cinnamon for rolling cookies.
- Scoop dough into 1-inch balls, roll in cinnamon-sugar mixture, and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Brown Butter Technique: Watch your butter carefully when browning. The difference between perfectly browned and burnt is just seconds. Look for a golden amber color and a nutty aroma.
- Bourbon Selection: Use a good quality bourbon that you'd enjoy drinking. The flavor will come through in the cookies, so choose wisely.
- Chilling the Dough: Don't skip the 1-hour refrigeration. This allows flavors to develop and prevents cookies from spreading too much during baking.
- Uniform Cookies: Use a cookie scoop for consistent size and even baking. This ensures all cookies cook at the same rate.
- Cinnamon-Sugar Coating: Roll cookies generously in the cinnamon-sugar mixture for that classic snickerdoodle look and extra flavor burst.
- Storage Tip: These cookies stay fresh in an airtight container for up to 5 days, making them perfect for making ahead of time.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
